Shake the can well and refrigerate for at least an hour before using.
Pour cream into mixing bowl, add sugar to taste. Beat with electric beaters for 10 minutes. Add cornflour, vinegar, vodka and beat again. Ideally, beat as long as you possibly can- the cream thickens slightly.
Place the desiccated coconut onto a tray and into the oven, checking often and stirring so that it is evenly toasted.
Combine coconut and cream, mix well and place in freezer. For the best consistency, stir the ice cream every 20-30 minutes while it is freezing.